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An overhead shot of a no bake cheesecake.
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4.87 from 15 votes

No-bake chocolate cheesecake

No-bake chocolate cheesecake is a rich and creamy cheesecake made with three types of chocolate. This recipe is super easy to make and the perfect dessert for any occasion.
Prep Time15 minutes
Cook Time10 minutes
Additional Time6 hours
Total Time6 hours 25 minutes
Course: Desserts
Cuisine: American
Keyword: can you make a cheesecake without an oven, How do you make a no bake cheesecake, no bake cheesecake, recipe for no bake chocolate cheesecake
Servings: 12 portions
Calories: 551kcal
Author: Maayke

Equipment

Ingredients

The crust

  • 2 cups digestive biscuits
  • 7 tablespoons butter

The filling

  • 1 cup heavy cream
  • 2 cups mascarpone
  • ½ cup sugar
  • 4 oz dark chocolate
  • 4 oz white of chocolate

Water ganache

  • 4 oz dark chocolate
  • 4 tablespoons water
US Customary - Metric

Instructions

  • Put all your cookies in a ziplock bag, hit them with a rolling pin until they resemble sand, or put them in a food processor.
  • Melt the butter and add it to the cookie crumbles. Mix them until completely combined and pour them into your 10-inch springform. Pack tightly and set the crust in the fridge for about 10 minutes.
  • Whip the heavy cream into stiff peaks and set aside while preparing the rest of the filling.
  • Add your softened cream cheese. I used mascarpone in a bowl and mix with the sugar and vanilla until soft and creamy.
  • Add the whipped cream and fold it together. Divide the mixture into two bowls and set aside.
  • Melt your chocolate, let it cool, and add it to your cream cheese mixture.
  • Take the crust out of the fridge and pour the chocolate mixtures into the springform. I like to start with the dark chocolate mixture, but it doesn't matter. Put the cheesecake back into the fridge while you make the water ganache.
  • To make the water ganache, put your chocolate into a heatproof bowl and add hot water. Let the chocolate sit for a few minutes. When the chocolate melts, keep stirring until you have a smooth and glossy ganache. Set aside to cool.
  • Take the cheesecake out of the fridge and pour your ganache over the top. Place it back into the fridge and let the cheesecake set for at least 6 hours. I like to let mine set in the fridge overnight.

Notes

You can add a little (instant) coffee to the dark chocolate mixture to enhance the chocolate flavor.

Nutrition

Serving: 1g | Calories: 551kcal | Carbohydrates: 35g | Protein: 6g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 163mg | Potassium: 207mg | Fiber: 3g | Sugar: 22g | Vitamin A: 1031IU | Vitamin C: 0.2mg | Calcium: 111mg | Iron: 3mg